Rice for sushi at home. Recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It's hard to call sushi fast food. After all, rolling rolls is a real art, which is diligently learned from the masters. Yes, and eating sushi among the Japanese turns into a complex and lengthy ceremony. And although the ingredients for rolls and sashimi are, in general, simple products (rice, fish, seafood, soy sauce), preparing these dishes is quite difficult. But you can, even at home. In this article, we will not talk about how to spin rolls. We will focus on only one stage of their production - we will discuss how to make rice for sushi at home. This is the base of the dish. If you compare rolls with fine art, rice is the primer for the painting, on which the artist must apply paint. Yes, of course, the taste of sushi is determined by fish or seafood. But if the rice in them looks like porridge from kindergarten, all the art of creating this dish will come to naught.

Japanese Vinegar and Nori: Making Your Own Rolls

Sushi requires special tools - at least makisu, a bamboo mat for professional rolling of products. Will be required andexotic products. For example, nori is sheets of dried and pressed edible seaweed. Or wasabi, a special horseradish paste. Gari - thin layers of pickled ginger - is also difficult to cook at home. But Japanese vinegar can be created independently. To do this, dissolve two large spoons of sugar and one teaspoon of s alt in a third of a cup of ordinary table (or apple) acidifier. We don't need much Japanese vinegar. For two cups of rice, only two spoons. But it defines the basis of taste. Now let's start cooking rice for sushi at home. The recipes in this case advise us not to be amateur, but to strictly adhere to the Japanese tradition. After all, it has been practiced for centuries.

Which rice is suitable for sushi

As for cereals, it needs special. Small and round grains containing a lot of gluten. In large supermarkets in special departments, a special “Sushi Rice” is sold. At home, recipes suggest taking Krasnodar or Crimean cereals. In appearance, it resembles Japanese. Elite basmati is good for pilaf, but not for rolls. Sushi rolled from it will crumble. Also, you don’t need to be smart and show imagination where this is not required: all sorts of steamed, brown, unpolished and wild varieties will not work. Also, masters of Japanese cuisine will reject rice in bags. Only round grits, polished and not crushed, will do. If there is none, long-grain rice should be poured with cold, preferably filtered water.for a couple of hours. Then rinse and put to boil.

Secrets of food substitution: how to turn Krasnodar rice into Japanese rice

The groats, ripened in the water-filled fields of the Land of the Rising Sun, are not only small and round, but also contain a large amount of gluten. It is thanks to her that the rolls keep their shape well. How to use Krasnodar rice for sushi at home? Recipes suggest that we thoroughly rinse the cereal. Pour two glasses into a sieve or a shallow colander and keep under running water until clean and clear water flows from the cereal. This way we get rid of excess rice powder. Sushi porridge should never be crumbly. But an overly viscous and watery base will also not work. Therefore, the ratio of water and cereals when cooking porridge is the second very important condition for creating successful rolls.

How to make sushi rice at home

The recipe suggests that we fill the cereal with cold water. But if for pilaf or porridge we keep the proportions one to two, then the rolls require a different approach. Rice and water should be equal. For two glasses of cereal, the same amount of liquid should go. “How will porridge be cooked, you ask, will it not burn?” The whole secret is how to cook rice for sushi at home. Recipes for creating pilaf, casseroles, grandmothers, baby cereals and rolls are very different. Rice is a versatile cereal. From it you can make a hard, like a loaf, a bun, and a pudding, and a viscous mixture. So,Pour the washed rice with cold water and put on the stove. It is best to take a saucepan with a thick bottom and not enameled. The ideal solution would be a small cauldron for pilaf. After the contents of the saucepan boil, cover it with a lid and cook for one minute over high heat. The time limit must be taken seriously - 60 seconds, no more and no less. Then the fire should be reduced. We do not remove the lid and cook the porridge for about fifteen to twenty minutes. As soon as we see that the liquid has completely evaporated, turn off the heat under the saucepan. Let stand covered for another ten minutes. This way we get a moderate amount of glutinous rice for sushi.

Recipe at home in a slow cooker

Many doubt: can a machine make groats for rolls? After all, Japanese chefs put their soul into every stage of preparing this incomparable dish. Let's put aside any doubts. The slow cooker not only copes with this task, but creates just the perfect rice for sushi. Cooking at home in a slow cooker will not take you much time. And the result will be even better than if you cooked cereals in a saucepan. After all, you do not need to open the lid, which means that you will not release steam from the container, which is why the rice will reach perfect stickiness. The only thing you should take care of is to rinse the cereal well. Water needs to be poured a little more - for two glasses of grain 2, 5 measures of liquid. The multicooker bowl should be filled no more than two-thirds of the volume. Set the mode to "buckwheat" or"rice". In machines of a different design, you can use the Baking program by setting the timer for ten minutes, and when the time runs out, start the Stew for twenty minutes.

Authentic sauce

Even properly cooked cereal will remain a simple porridge if you do not add sauce to it. Authentic Japanese sushi dressing includes cooking wine mirin (or sake vodka), special rice vinegar, sea s alt and sugar. Kombu seaweed gives a special charm to the base for rolls. It is put into the sauce when it warms up, and later pulled out. The dressing and rice, when combined, should be approximately the same temperature - warm. Believe me, but real masters cool the grits with a fan so that it shines beautifully in rolls. But on the agenda we have rice for sushi at home. Recipes, photos and useful tips teach us how to do without exotic ingredients and get a product that is as close to authentic as possible. So, let's prepare the sauce based on 250 grams of cereal.

What is rice vinegar

Although they call it Japanese, it was invented by the Chinese. According to some reports, this happened more than two thousand years ago. How was this vinegar prepared? The fish was cut into small pieces. Then it was s alted and mixed with rice. The enzymes secreted by the fish acted on the groats, and lactic acid was released. She, on the one hand, preserved the fish,increased its shelf life up to a year, and on the other hand, gave it a sour taste. In the fourth century AD, rice vinegar became known in Japan. It was very expensive and only nobles used it. For the common people, vinegar became available only from the sixteenth century. Why do we provide all these details? To show that, compared to other European sauces, rice sauce has the mildest taste. In addition, it is an excellent antibacterial agent. And if we take into account that in Japan raw fish is often served at the table, it is very important to protect yourself from various infections. And most importantly, the sauce ennobles the sushi rice. The recipe (following it at home is not a problem), which we will give below, assumes the presence of this vinegar. Getting it, when the popularity of rolls around the world is growing, is not so difficult. It is sold in the same stores as wasabi and nori seaweed.

Vinegar sauce

Well, let's season our sushi rice. The recipe at home is not much different from the one used in professional Japanese restaurants. The main thing is to have Mitsukan rice vinegar. It will require 180 milliliters. In this vinegar, 120 grams of sugar and a spoonful of sea s alt should be dissolved. It is also worth putting a small piece of kombu seaweed at the initial stage. After ten minutes, it can be thrown away. We heat all the ingredients, but do not bring to a boil. Then we cool, pour into a glass, tightly closed dish and put it in the refrigerator. I.esauce can be prepared ahead of time. But if you want to use a small amount for already cooked rice, cool the sauce to the temperature of the cereal. Pour in a small amount of mirin or sake. If there is no Japanese alcohol at hand, it’s okay, we’ll skip this cooking step. Arrange the rice in a wide bowl. Drizzle with sauce. With a wooden spatula, carefully turn the rice over, but do not interfere with it (otherwise you will get porridge). Cool down to room temperature. Everything, you can twist the rolls.

An alternative to rice vinegar

All European types of acidifiers have a more pronounced taste, so you need to add them in small quantities. There are several ways to make a dressing to pour over sushi rice. A recipe (at home) with apple cider vinegar is one of them. Mix a tablespoon of acidifier with a teaspoon of sugar and a pinch of iodized s alt. Pour one and a half tablespoons of hot water into this solution. Stir until the crystals completely disappear. Pour rice with this sauce.